Grilled Sweet Chili Chicken And Mango Salad Food

MANGO CHILE CHICKEN

Steps:

• Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
• Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
• Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

GRILLED CHICKEN AND MANGO SALAD

Steps:

• Combine dressing ingredients in a screw top jar and shake well.
• Combine everything else in a large bowl and top with dressing. Toss to coat.

MANGO SWEET CHILI CHICKEN

Steps:

• Fill a large bowl with 1 quart of warm water with the Kosher salt and sugar. Stir until the salt and sugar is mostly dissolved. Add the chicken and brine 15 minutes. Remove the chicken breast and rinse with cold water, then pat dry.
• Soak the skewers in water a few minutes. Spear the shrimp, 7-8 per skewer. Season to taste with salt and pepper.
• Preheat the oven to 450°F.
• Preheat a large cast iron grill pan over high heat. Brush the chicken with the coconut oil. Seasoning both sides of the chicken with salt and pepper. Grill the chicken 1½ minutes per side. Transfer the chicken to a foil lined baking sheet. Pour on ¾ of the sauce.
• Bake 8 to 10 minutes or until the chicken reaches 165°F. Remove from oven loosely cover with foil. Let stand 5 to 10 minutes.
• Heat the grill pan, coated with nonstick cooking spray, on medium heat. Add the shrimp skewers and brush on half of the remaining sauce. Cook 2-3 minutes. Flip and brush on the remaining sauce. Cool 1-2 minutes. Transfer to a serving dish. Serve the chicken and shrimp along with rice and a veggie side dish.
• Combine all of the sauce ingredients, except the diced mango, in a saucepan. Bring to a boil over medium heat. Simmer 5 minutes.
• Mix the water and cornstarch. Add the diced mango to the pot. Simmer 4 minutes. Remove from heat.

GRILLED SWEET CHILI CHICKEN AND MANGO SALAD

Steps:

• Add all the ingredients for the sweet chili dressing to a blender, and blend until smooth. Pour out 1/4 cup of the dressing to add to the chicken marinade. Then refrigerate the remaining dressing for up to 4 days, you should have about 1 cup remaining.
• Mix together the chicken with all the marinade ingredients, then refrigerate for at least 1 hour, but 8+ hours is better for flavor.
• When the chicken is done marinating, preheat the grill over medium high heat until it reaches a temperature between 350º-400ºF.
• While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.
• When the grill is ready, cook the chicken for 6-8 minutes or until it loosens from the grill. Turn the chicken and cook for another 4-5 minutes, or until the chicken is done and no longer pink in the center. The cooking time will vary depending on the size of your chicken thighs.
• Let the chicken cool for a few minutes before slicing/cubing it up for the salad.
• Top the salad with the chicken, and serve it along with the dressing.

MANGO & GRILLED CHICKEN SALAD

Steps:

• Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.